The amazing recipe for keto peanut butter cookies with chocolate chunks inside. Absolutely delicious, quick to prepare and very low in carbs (less than 2 g of net carbs per one cookie). 

Both chocolate and peanut butter are probably the two biggest treats on a keto diet. Those with a sweeter tooth more often go for chocolate. The others who prefer the salty taste often cannot imagine a day without eating at least some peanut butter.

It doesn’t really matter whether you are in the chocolate or peanut butter camp because the recipe I’m about to share with you is a perfect combination of the peanut butter taste with the taste of chocolate.

The recipe for keto peanut butter cookies is very simple and has only a few steps. I did my best to improve and perfect the recipe as much as possible. I am, after all, a great fan of both chocolate and peanut butter. Here is what I’ve come up through trial and error.

Don’t you think that these keto peanut butter cookies look awesome? The truth is that they not only look so tasty but they are absolutely delicious. And the best news is that one keto peanut butter cookie has only 70 kcal.

Ingredients

• 60 g (2.1 oz) of coconut flour.
• 45 g (1.6 oz) of either salted or unsalted butter.
• 70 g (2.5 oz) of peanut butter.
• 85 g (3 oz) of sugar-free chocolate. I recommend the Cavalier chocolate that has only natural sweeteners and is very low in carbs.
• 165 g (5.8 oz) of eggs (4 large).
• 30 g (1.1 oz) of natural cheese spread. This is an optional ingredient.
• Half a glass of erythritol. You can also use liquid stevia or a blend of the two. Note that erythritol is less sweet than stevia so you may want to add more of it to achieve the same level of sweetness.

Instructions

1. Measure and add coconut flour into a larger bowl.
    PRACTICAL TIP: If you want to make your cookies a bit “fitter” and lower in calories, you can use psyllium husk powder instead of coconut flour. I used psyllium husk powder as the main ingredient for my keto buns (click to see the recipe) and they turned out delicious.
2. Add half a glass of erythritol to the bowl. You can also add stevia or mix the two together.
    PRACTICAL TIP: I recommend tasting the dough before baking to make sure it’s sweet enough. Note that your cookies will seem much less sweet right after baking (when they are still hot). Don’t make them sweeter at this point. Their “sweetness” will stabilize once they cool down.
3. Next come eggs. If you love eggs, feel free to add one or two more than the recipe says. Just make sure that the dough is thick enough so that you can easily form cookies.
   
4. Dissolve the butter on the frying pan and add it to the bowl. Softened butter will also be OK.
   
5. Now comes the most important ingredient. You guessed it! Peanut butter.
    PRACTICAL TIP: If you are a fan of peanut butter, feel free to add more of it. You cookies will have more calories but their nut taste will also be more intense.
6. Add natural cheese spread. It will add a bit of “puff” to your cookies.
    PRACTICAL TIP: You can skip adding cheese spread if you don’t like it or don’t have it at home. This will not break the recipe.
7. Blend all the ingredients together with a mixer until the dough is smooth.
    PRACTICAL TIP: Coconut flour likes to absorb water and liquids a lot so don’t be surprised if the dough becomes very thick. If that’s the case, add some water or full-fat milk to make it less thick.
8. And now the chocolate part! Crumble a bar of chocolate into small pieces. It’s totally up to you how large chocolate chunks you want to have in your peanut butter cookies. The bigger they chunks the more spectacular they look.
    PRACTICAL TIP: Make sure to use keto-compliant chocolate that is indeed sugar-free and sweetened only with natural sweeteners. This is my favorite sugar-free chocolate.
   
9. Add chocolate chunks into the dough and mix it gently (preferably with a hand).
   
10. Preheat the oven to 150 °C (300 °F) and complete the following steps while it’s heating up.
11. Spread the baking paper on the baking tray and begin forming your keto peanut butter cookies. Their size and shape is totally up to you.
     PRACTICAL TIP: I recommend making your peanut cookies as small as possible if you want to eat… less of them. If you create 5 smaller cookies instead of 2 big ones, the chances are you will not eat all of them. This is a psychological trick but it works great for those who want to lose weight.
12. Bake your keto peanut butter cookies for about 30 minutes or until they get a nice brownish color.
     PRACTICAL TIP: Your cookies should still be a bit soft when you are removing them from the oven. Don’t worry. They will become crumbly once they cool down.
13. Let your keto peanut butter cookies cool down and rest for some 30 minutes.
    
14. Bon appétit!
    

Macros 

Here is the macro math for all the peanut butter cookies (24 cookies) and per one cookie.

Keto Peanut Butter Cookies

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Keto Peanut Butter Cookies

Here is the macro per one cookie. 

CALORIES: 70 kcal
PROTEIN: 2.5 g
FAT: 5.7 g
NET CARBS: 1.7 g

Course Dessert, Snack

Prep Time 10 minutes

Cook Time 30 minutes

Resting Time 30 minutes

Total Time 40 minutes

Servings 4 people

Calories 70 kcal

Ingredients

• 60 g of coconut flour (psyllium husk powder is also OK)
• 45 g of butter
• 70 g of peanut butter (with no added sugar)
• 85 g of sugar-free chocolate (sweetened with natural sweeteners only)
• 165 g of eggs
• 30 g of natural cheese spread

Instructions

1. Add coconut flour into a large bowl in which you will mix all the ingredients. Note that you can replace coconut flour with psyllium husk powder if you want to save on calories. 

2. Add erythritol, stevia or the blend of the two. It's up to you how much of these to add. Just make sure to taste your dough before baking to make sure your peanut cookies are sweet enough. 

3. Add the remaining ingredients to the bowl: eggs, softened or dissolved butter, peanut butter and natural cheese spread. 

4. Blend all the ingredients together until smooth. Now it's a good time to check the sweetness of the dough. 

5. Crumble a bar of sugar-free chocolate into small chunks. 

6. Add chocolate chunks into the dough and mix it again. This time you can mix it with a spoon or your own hand. 

7. Preheat the oven to 150 °C (300 °F) and spread the baking paper on the baking tray. 
   

8. Form your keto peanut butter cookies. Their size and shape is totally up to you. 

9. Bake your cookies for about 30 minutes.

10. Remove the cookies from the oven once they get a nice brownish shade. 

11. Let your keto peanut butter cookies cool down for about 30 minutes so that they become crumbly. 

12. Enjoy! You can eat your peanut butter cookies as a snack or dessert. They are also great with a cup of coffee or tea. 

Recipe Notes

You can slightly change the amounts of ingredients without breaking the recipe. Just make sure that the dough is thick enough (and not too thin as well) so that you can easily form cookies. 

Share The Recipe For Keto Peanut Butter Cookies To Help Spread The Word

I’m doing my best to create and share as many delicious keto recipes as possible. More and more delicious recipes are coming and I’m working hard on creating them. Don’t forget to tell me how the cookies turned out for you and if you like them.

Would you add some other ingredient to this recipe? How would you change it? If you have any suggestions or questions, feel free to leave me your comments or contact me directly. I would love to hear from you.

If you like this recipe, share it with your friends on social media so that they can also eat delicious and healthy keto cakes like this. We can really change the world together! Thanks!